Valentine's Day is around the corner and there's no better time to cook a meal for those that you adore. Duck breast is always a showstopper and it's so easy to prepare at home. I like to crisp up the skin in a cast iron pan and finish cooking it in the oven. The potato side dish is made with a special technique that requires them to be shaken in a stockpot to create a crumb-like crust that gets very crispy once thrown into the oven.Read More
Returning from vacation is a struggle, especially when you spend a week with friends in an idyllic chateau in Dijon. It always takes a couple days to get back into your routine.Read More
In Italy, two o’ clock means siesta time. In America, two o’ clock means brunch time, and spring is the season to brunch!
A little bit breakfast and a little bit lunch, there’s nothing not to love about a frittata. Snag some eggs from the market and you’re already halfway there. Peas are popping with flavor this time of year. Paired with mint, these itty bitty bombs of sweetness are next level delicious. This classic Italian combination serves well in a frittata. We’ve chosen to add a creamy chevre to our recipe, but feel free to follow your brunch intuition. Parmesan, ricotta, pecorino and feta would be molto tasty as well.Read More